Harissa Glazed Aubergine

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Cut the aubergine[s] in half lengthways

Score the flesh quite deeply (in a criss-cross pattern) taking care not the cut the skin 

Cut the lemon[s] in half 

Combine the harissa paste, honey, 1 tsp [2 tsp] lemon juice and 1 tbsp [2 tbsp] boiled water - this is your harissa glaze

Meanwhile, add the bulgur to a pot of plenty of salted boiled water

Cook for 10-18 min or until the bulgur is tender with a slight bite 

Once cooked, drain and set aside to cool slightly 

Meanwhile, add the aubergine[s] to a baking tray, cut-side up (use tin foil to avoid mess!)

Spoon 3/4 of the harissa glaze over the cut side of the aubergines

Put the baking tray in the oven for 15 min

Meanwhile, chop the parsley finely, including the stalks

Strip the mint leaves from the stems and chop the leaves finely, discarding the stems 

Trim, then slice the spring onions finely

Once the bulgur has cooled slightly, add the chopped mint, parsley and spring onions

Add 2 tbsp [4 tbsp] olive oil and season with a generous pinch of salt and pepper

Squeeze in 1 tbsp [2 tbsp] lemon juice and stir to combine - this is your herby tabbouleh 

Once they've had 15 min, spoon the remaining glaze over the aubergine halves and return them to the oven for a further 8-10 min or until the aubergine is soft and the glaze is sticky

Cut the remaining lemon into wedges